Sheet-Pan Maple-Glazed Chicken Breasts with Sweet Potatoes

Why You’ll Love This Recipe

This sheet-pan recipe makes dinner a breeze—minimal prep, easy cleanup, and everything cooks together in the oven. The maple glaze adds a rich, caramelized finish to the chicken, while the roasted sweet potatoes become crispy on the edges and soft in the center. It’s a healthy, satisfying meal with a touch of natural sweetness and a cozy, fall-inspired feel you can enjoy all year round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Sweet potatoes, peeled and cubed
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Paprika
• Maple syrup (pure)
• Dijon mustard
• Apple cider vinegar or lemon juice
• Fresh thyme or rosemary (optional, for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar to make the glaze. Set aside.
3. Toss the sweet potato cubes with olive oil, salt, pepper, garlic powder, and paprika. Spread evenly on one side of the sheet pan.
4. Season chicken breasts with salt and pepper. Place on the other side of the pan and brush generously with the maple glaze.
5. Roast in the oven for 25–30 minutes, flipping the chicken halfway through and brushing with more glaze. Stir the sweet potatoes for even roasting.
6. Check that the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender and caramelized.
7. Remove from oven, rest the chicken for a few minutes, and garnish with fresh thyme or rosemary if desired. Serve warm.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Swap sweet potatoes for butternut squash, carrots, or a mix of root vegetables.
• Use chicken thighs instead of breasts for a juicier option.
• Add sliced red onions or Brussels sprouts to the pan for extra veggies.
• Sprinkle chopped pecans over the sweet potatoes before roasting for crunch.
• Add a pinch of cayenne or red pepper flakes to the glaze for a touch of heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 350°F (175°C) oven until heated through, or microwave in short intervals.
For best texture, reheat the sweet potatoes in the oven or air fryer to crisp them up again.
Not recommended for freezing, as sweet potatoes may become mushy upon thawing.

FAQs

Can I use frozen sweet potatoes?

Yes, just thaw and pat them dry before roasting to ensure they get crispy and not soggy.

Can I make the maple glaze ahead of time?

Absolutely. You can make it up to 3 days in advance and store it in the fridge.

What if I don’t have Dijon mustard?

You can use whole grain mustard or yellow mustard, but Dijon gives the best balance with the maple syrup.

Can I add more vegetables to the sheet pan?

Yes, just make sure to cut them into similar sizes so they cook evenly. Good options include carrots, red onions, or green beans.

How do I keep the chicken from drying out?

Don’t overcook it—remove from the oven when the internal temperature reaches 165°F (74°C) and let it rest before slicing.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your mustard and vinegar labels.

Can I use bone-in chicken?

Yes, but adjust the cooking time to 35–40 minutes depending on the thickness, and ensure the chicken is fully cooked.

What can I serve with this dish?

It’s a complete meal on its own, but you can add a fresh green salad or some roasted broccoli on the side.

Can I double the recipe?

Yes, use two sheet pans to avoid overcrowding and ensure everything roasts evenly.

Is maple syrup healthy?

Pure maple syrup is a natural sweetener and contains some minerals, but it’s still sugar. It’s a healthier alternative in moderation.

Conclusion

Sheet-Pan Maple-Glazed Chicken Breasts with Sweet Potatoes is the perfect blend of sweet, savory, and simple. With minimal prep and cleanup, this wholesome one-pan dinner is ideal for busy nights when you still want a flavorful, nourishing meal. Try it once, and it’ll earn a permanent spot in your weekly dinner rotation.

Sheet-Pan Maple-Glazed Chicken Breasts with Sweet Potatoes

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Sheet-Pan Maple-Glazed Chicken Breasts with Sweet Potatoes is a wholesome and flavorful one-pan meal featuring juicy glazed chicken and roasted sweet potatoes. It’s an easy, hands-off dinner with a cozy, sweet-and-savory twist.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sheet Pan
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar or lemon juice
• Fresh thyme or rosemary (optional, for garnish)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar to make the glaze. Set aside.
3. Toss sweet potato cubes with olive oil, salt, pepper, garlic powder, and paprika. Spread evenly on one side of the sheet pan.
4. Season chicken breasts with salt and pepper. Place on the other side of the pan and brush generously with the maple glaze.
5. Roast for 25–30 minutes, flipping the chicken halfway through and brushing with more glaze. Stir sweet potatoes for even roasting.
6. Check that the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender and caramelized.
7. Remove from oven, rest chicken for a few minutes, and garnish with fresh thyme or rosemary if desired. Serve warm.

Notes

• Swap sweet potatoes with carrots, squash, or other root vegetables for variety.
• Add red onion or Brussels sprouts to the pan for more veggies.
• For a spicy glaze, stir in a pinch of cayenne or red pepper flakes.
• Use chicken thighs instead of breasts for extra juiciness.
• Don’t overcrowd the pan—use two pans if doubling the recipe.

Nutrition

• Serving Size: 1 chicken breast with sweet potatoes
• Calories: 430
• Sugar: 14g
• Sodium: 460mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 100mg